Tuesday, September 27, 2016

This Keema vada is high calorie food better to take only in occasionally. Of course this is very yummy dish.Non veg hated children may be like to eat this one as snacks because there is no piece to recognize as this is non veg variety.Of course elders can find it but children not.We can prepare veg vadas with plantain just in the place of keema.It is also very tasty.After deep frying of any snack dish, place them on paper napkins(kitchen towels) to remove excess of oil.That is much better to decrease in take of calories and fat.

Ingredients

keema

1/4 kg

onion

1

green chillies

4

ginger garlic paste

1/2 spoon

turmeric

pinch

salt

to taste

red chilli powder

1/2 spoon

coriander leaves

few

roast chana dal

50 grs

cinnamon

1 inch pieces

cloves

4

elachi

1

coriander seeds

1/4 spoon

Preparation

Wash keema carefully with water using net.Wash onion and green chillies and cut into small pieces. Take a mixie jar and add cloves,elachi,coriander seeds,cinnamon and make a fine powder.Keep aside.Take Roasted chana dal and make a fine powder.Keep aside.Wash coriander leaves and cut into small pieces.Take a blender add keema,salt,turmeric,red chilli powder and blend it .Take a big mixing bowl and add blended keema ,masala powder,ginger garlic paste,roasted chana dal powder,finely chopped coriander leaves,finely chopped onion and green chillies and mix all well.If need add little water and make dough.

Method

1.Take a kadai and put on the flame.2.Add oil for deep fry.3.Take a small portion of keema dough and make a round ball and press the middle of the ball.Make vada shape.4.Do remain dough like this.5.Place this keema vadas to hot oil and fry in medium flame.6.Do not use high flame that changes the colour of the vada immediatly even not fry inside.7.If you put the flame completely in low that may be keema vadas absorbs oil a lot. so put the flame starting in medium and after 2 minutes put it on low.8.If one side of vada changes the colour to brown then turn it other side.9.Put this vadas on kitchen paper napkins to remove the excess of oil.

Keep in the mind

Wash keema very carefully because it is drain out with water easily.So use net to clean keema.We can make keema vadas with out onion also.Roasted chana dal useful as binder.You can add egg yolk also for binding.Boiled keema is also use for making keema vada or balls.

Saturday, September 24, 2016

This sweet is very good for every one even weight losing people and diet control persons also eat this sweet without fear.This sweet is not like normal sweet which one has rich calorie and fat.For preparing this sweet no need to add more ghee(you can avoid that 2 spoons of ghee also if you think about calories).In olden days there was no many sweet shops available like present days.People used to prepare sweets or any recipes at home only.In my childhood days I had eaten this type of sweets which are made with jaggery not sugar. jeedilu, verusenaga vundalu,maramarala vundalu,..In those days small shops(killi kottu) existed in near the schools and bus stands.They sold this type of sweets and hots.

Ingredients

sesame seeds(white)

1cup

jaggery

1 1/4 cups

ghee

2 spoons

Preparation

Clean the white sesame seeds which may be has some small white stones.Mash the jaggery pieces.

Method

1.Take a thickened bottom vessel or kadai and put on the flame.2.After heating the kadai add sesame seeds and roast until nice aroma coming from the sesame seeds that is the indication of the fry of sesame seeds and it will become to light golden colour also.3.Take a blender or mixie jar and add roasted sesame seeds and make a coarse powder.4.Then add mashed jaggery and make a fine mixture.5.Then add blended mixture to mixing bowl.6.Add melted ghee and mix all well.7.If you like more sweet add 2 to 3 spoons of sugar powder.8.Take a small portion of sesame and jaggery mixture and make a round shape ball.Do remain mixture like this.9.Healthy sweet sesame jaggery balls is ready to eat....

Keep in the mind

sesame seeds are very good to increase bones strength and gives iron to the body.There is many methods to prepare sesame sweet balls.This is one of the simple and easy method.You can make jaggery syrup and add roasted sesame seeds and mix well and make balls after cooling the mixture.This is another method.In this method we have to know the jaggery syrup consistency to prepare this sweet.If you do not like to make sesame powder you can add sesame seeds to mashed jaggery pieces and mix well and make balls.

Thursday, September 22, 2016

We can prepare many varities with cauliflower like gobi tomato ,gobi fry,gobi manchuria ,gobi egg curry ......Cauliflower is one of the best veggie to increase resistance and gives good health to our body. Cauliflower masala curry taste is equal to non veg curries tastes.This is nice varity for veg people.We can add coconut milk for getting kurma taste and texture.Instead of coconut milk add cream or butter...

Ingredients

cauliflower florets

1 cup

tomato

2

green chillies

3

oil

1 spoon

onion

1

ginger garlic paste

1/2 spoon

turmeric

pinch

salt

to taste

red chilli powder

1/2 spoon

cloves

2

elachi

1

coriander seeds

1/2 spoon

poppy seeds

1 spoon

cashew nuts

5

coriander leaves

few

cream

1 spoon

Preparation

wash onion,green chillies and tomatoes with water and cut them into small pieces.

Take a vessel with 1 cup of water and put on the flame.When water is boiling add cauliflower florets and put off the flame.Keep them in that hot water for 15 minutes.This is the best way to kill worms which are exists in below the cauliflower florets.After that drain the water and keep the florets aside.

Make ginger garlic paste.

Take a mixie jar and add cloves,elachi,coriander seeds and make a fine powder.Then add poppy seeds and cashew nuts and make them also fine powder.Add 5 spoons of water and make a fine masala paste.

Wash coriander leaves and cut them into small pieces and keep them aside.

Saturday, September 17, 2016

Natu kodi chicken is well known in south india especially in andhra many people have the tradition to eat Natu kodi in some festivals like dasara,kanuma and deepavali.This chicken taste is different from normal chicken.Of course Cooking time is to be taken long.Better to cook in pressure pan Because Natu kodi pieces is not easily become tender like normal chicken.It has bones with flesh.That persons who will like to eat bone with flesh is really enjoy to eat this chicken.We can prepare many dishes like Natukodi Kurma, Pandem kodi pulusu, Natu kodi fry, Natu kodi iguru .This is Natu kodi pickle that one is preserve the taste of the chicken.If you want to prepare the chicken pickle, for better taste use pandem kodi pieces rather than normal chicken pieces.

Ingredients

Natukodi (chicken)pieces

1 kg

oil

1/2kg

salt

100grs

red chilli powder

100 grs

turmeric

5 spoons

coriander seeds

100 grs

poppy seeds

50 grs

cashew nuts

50grs

cloves

15

elachi

8

dalchina chekka

2 inches

ginger

50 grs

garlic

50 grs

mustard seeds

1/2 spoon

fenugreek seeds

1/4 spoon

lemons

6

Preparation

Cut natu kodi and wash each piece under running tap water or wash with plenty of water many times.

Roast cashew nuts for 1 minute.

Make all roasted ingredients toa fine powder.

Cut ginger into pieces .

Add garlic and ginger pieces in a mixie jar and make a paste with out adding water.

Method

1. Drain the water from Natu kodi pieces completely.Add 1 spoon salt and 1 spoon turmeric and 1 spoon ginger garlic paste in these chicken pieces and mix all very well.2. Donot add extra water.Add these pieces in a pressure pan.3.Put this pressure pan on medium flame.2.Cook for 5 whistles.Put off the flame.Open the pressure pan lid after pressure completely gone off.We can see some water is present in the pan.Put the pan in low flame and cook till water in the chicken pieces compleltely evaporated. Take a pan and put on the flame.When pan is heated add Oil for deep fry.After heating the oil add boiled chicken pieces and fry in medium flame.it will take some time to fry chicken pieces deeply.when chicken pieces became into red fried colour take them out from the oil.Do not to fry chicken pieces till dark brown colour.That pieces difficult to eat.Fry all Natu kodi pieces like this.Keep all pieces aside.In that oil add ginger garlic paste and fry for 2 minutes.put off the flame.Take a big mixing bowl.Add turmeric, red chillie powder,salt,coriander seeds powder, poppy seed powder,cashew nut powder ,fenugreek and mustard seeds powder,elachi and cloves powder.Mix all very well and add fried chicken pieces and mix well.Add lemon juice in this mixture.Add ginger garlic paste which is fried in the oil.Add this paste along with oil.Mix all very well.Taste the pickle if salt is enough or not.If not enough add some salt and mix the pickle well.Cool to room tempearature.After that store in air tight jars and kept in fridge for long losting.

Keep in the mind

Natu kodi pieces has bone with flesh not like normal chicken pieces which has more flesh rather than bones.Do not fry chicken pieces in high flame.Fry only medium or low then pieces with bones also fried well then we can eat bones also easily.Do not add water when Natu kodi pieces are cooking.Do not roast mustard seeds.Fry ginger garlic paste in the oil till raw smell completely gone off.Adding cashew nut and poppy seeds can increases the taste of the pickle.

Remember one thing while preparing pickle do not use wet hands and wet vessels and wet ingredients.

Wednesday, September 14, 2016

When non veg lovers to see this dish at dining table they feel that day is great boon given by their mother just like my son.The non veg lovers stomach must feel happy to eat this spicy mutton curry with any combination (rice,roti,pulao).Every one loves to eat mutton curry varities.But do not eat mutton regularly .For heatlh sack eat occasionally.This curry is so simple to prepare and can mix with any veggies like tomato mutton,cucumber mutton,drumstick mutton,mutton ladyfinger,mutton gongura,mutton potato....etc..This is plain mutton curry if you wish you can add any vegetable.

Adding vegetables in mutton gives not only for taste but health prospect mutton is full of fat.If we get much quantity of mutton pieces at a time is not good for health.When you mix with any vegetable with this meat we do not take only mutton pieces also eat vegetable pieces also.And one more thing is that vegetables have full fiber contents.Mutton is fiber free.So if we eat only mutton causes constipation.Eating mutton with vegetables controls constipation.

Ingredients

mutton

1/4 kg

onion

1

green chillies

5

ginger garlic paste

1 spoon

oil

2 spoon

turmeric

1/4 spoon

salt

to taste

red chilli powder

1/2 spoon

cloves

4

elachi

1

cinnamon

inch piece

coriander seeds

1/2 spoon

poppy seeds

1 spoon

cashew nuts

5

coriander leaves

few

Preparation

Clean and wash mutton pieces with water or clean each piece under running tap water.

Drain the water completely.

Wash onions and green chillies with water.After that cut the onion into small pieces.

Split green chillies(cut in middle of green chillies ) into 2 pieces.

Wash the coriander leaves and cut them into small pieces and keep them aside.

Take a mixie jar and add cloves,elachi,coriander seeds and make a fine powder.After that add poppy seeds and blend it again.Poppy seeds should make a fine powder.Finally add cashew nuts and water(4 spoons)make a fine paste.Keep this masala in a bowl.

Method

3.Then add marinated mutton pieces and mix all well and put the lid and cook in low flame.

4.After some time water is coming from the mutton.We should evaporate that water completely other wise curry gives some bad smell(neechu vasana)So do not add any masala in this stage.Cook the mutton in low flame.

5.After water in the curry completely evaporated add grinded masala and stir well and cook for 1 to 2 minutes.

6.Then add 1 glass of water and cook till mutton pieces become so tender and curry become correct consistency.

7.Taste the curry if salt and spicy is enough or not.

8.If not add some more salt and red chilli powder.

9.Finally add finely chopped coriander leaves and put off the flame.

10.Mutton curry is suitable for roti and steam rice....and also have with pulao.

Keep in the mind

We can add garam masala powder also instead of grinded masala paste.

Do not avoid to add coriander leaves.Adding coriander leaves gives some nice aroma and also helps to digest easily.

At the time of making mutton curry do not put the flame on medium or high.Only put the flame in low because mutton is not cook fast like chicken.It will take double time to cook than chicken.So do not cook fastly.Raw and unboiled mutton causes many problems.Do not be hurry in the time of cooking...

Tuesday, September 13, 2016

We can make many dishes adding coconut as grated and extracted milk forms.We use coconut milk in preparing spicy gravy curries like chicken coconut milk,mixed veg curries and adding grated coconut in many veg fries like ladyfinger cococonut fry,Dondaka kobbari ,Brinjal fry,Beans fry,carrot fry,potato fry etc.....This curry is adding grated coconut in chana dal not toor dal.We make dals only using toor dal or moong dal.Adding chana dal also gives same taste and feel some relief from routine dal varities.This is very easy and simple recipe.There is no need to add any vegetable(even tomato also).Onions should not be fried well(semi fried) and use garlic cloves quantity as your wish.These two things increases the taste of the curry. Of course we make coconut toor dal curry also.

Ingredients

coconut

1

chana dal

100grs

oil

2 spoons

mustard seeds

1/4 spoon

cumin seeds

1/4 spoon

garlic cloves

10 to 15

curryleaves

few

onion

2

green chillies

5

dry chillies

2

turmeric

1/4 spoon

salt

to taste

red chilli powder

1 spoon

Preparation

Break the coconut into two halves.Then grate them with coconut grater.Keep this grated coconut aside.Wash the chana dal two times with water.Then drain the water and add 2 glasses of drinking water in chana dal bowl and soak for 30 minutes.After that boil this chana dal in pressure cooker for 2 whistles or you can cook chana dal on open vessel also but it will take more time.Drain the water and keep cooked chana dal aside.Remove garlic layer and keep aside.Wash onions and green chillies.Cut onion into long size pieces.Split green chillies into two pieces.Wash curry leaves and keep aside.

Method

1.Take a thickened bottom vessel and put on the flame.2.After heating the vessel add oil.3.When oil is heated add mustard seeds.4.When they started to crackle then add dry chillies and cumin seeds.fry for 20 seconds.5.Add garlic cloves and fry for 2 minutes.6.After that add curry leaves and fry for 10 seconds.7.Add chopped onions and green chilli pieces and fry till onion pieces just change its colour(no need to fry onions till getting dark golden colour.)8.It may be take 3 to 4 minutes in medium flame.9.Add cooked chana dal and grated coconut and saute for 1 minute.10.Then add turmeric,salt and red chilli powder and mix all well and saute for 5 minutes.11.Taste the recipe for salt and spicy is enough or not.12.If not enough add some more salt and red chilli and keep to cook for 2 minutes.Then put off the flame.13.This recipe is one of the traditional dish and you should like this recipe when you eat with steam rice adding little drop of ghee....

Keep in the mind

Use fresh coconut meat to grate.Stored coconut does not gives correct taste.Soak the chana dal before cook it .Because soaked chana dal can cook quickly and stops some acetic problems also.Soaked dal gives better digestion.Add more garlic cloves.This recipe has special for more garlic cloves and semi fried onion pieces.

Sunday, September 11, 2016

Baby corn can be used to make many varities. Baby corn recipes are become to famous today in India.But in olden days (my child hood days) did not know about these recipes.Now a days along with childeren all age group people are like to taste different varity dishes Thats why they go to restaurants for enjoying to eat different continental variety dishes.Baby corn is a crunchy vegetable and most of the people use to make a snack item like baby corn manchuria and add in fried rices.But this Baby corn masala curry is best side dish of non,chapati,roti or any biryani.

Ingredients

baby corn

4

tomato

3

green chillies

3

onion

1

ginger

small pieces

garlic

5 cloves

oil

2 spoons

turmeric

1/4 spoon

salt

to taste

red chilli powder

1 spoon

cashew nut

5

coconut piece

small

garam masala

1/2 spoon

coriander leaves

few

fresh cream

2 spoons

kasuri methi

pinch

Preparation

Wash baby corn with water and cut into inch size round or your wishing shape pieces.

Wash tomatoes and onion green chillies,ginger and coriander leaves.

Cut onion into medium size pieces and put in the mixie jar and make a fine paste.

Take a cooking vessel and put on the flame and add 2 cups of water and boil.When water is boiling add tomatoes and boil for 2 minutes and put off the flame and cool it.

Remove the tomatoes upper layer and add this tomatoes in blender and make tomato puree.

Peel ginger and wash once again.Cut into pieces.

Remove upper layer of the garlic cloves .

Take a mixie jar and add garlic cloves,ginger pieces and green chillies and make a coarse paste.keep aside.

Cut coriander leaves into small pieces.

Make garam masala.

Soak cashew nuts in 1/4 cup of water for 5 minutes and after that make a fine paste.

Method

1.Take a cooking vessel and add 2 cups of water and baby corn pieces and boil till baby corn become tender.

2.After that drain the water and keep aside.

3.Take a pan and add oil.

4.When oil is heated add onion paste and saute for 3 to 4 minutes in medium or low flame.

5.Then add ginger garlic green chilli paste and fry for 1 minute.

6.Add tomato puree.

7.Add turmeric,salt and red chilli powder and put the lid and cook for some time.

This is andhra special recipe and placed important role in festival time on dining table.In andhra many people prepare pumpkin pulusu adding 9 to 11 vegetables on festival days like Sankranthi,Atla taddi,ugadhi.This pulusu has sweet and spicy taste.Mixing pumpkin pulusu with mudda pappu(plain dal) when you eat with rice the taste will be increases and you can take more rice than regular diet with out your intension.

Ingredients

pumpkin

1/2 kg

tomato

2

onion

1

green chillies

5

drumstick pieces

10

bringal

4

oil

2 spoons

mustard seeds

1/4 spoon

cumin seeds

1/4 spoon

chana dal

1/4 spoon

fenugreek seeds

pinch

asafoetida

pinch

curry leaves

few

turmeric

1/4 spoon

salt

to taste

red chilli powder

1 spoon

jaggery

small piece

tamarind

4 flakes

coriander leaves

few

Preparation

Wash pumpkin with water.After cleaning the pumpkin cut into cube size pieces(your require size).Do not need to peel the upper layer of pumpkin.Wash the remaining vegetables and put them in salt adding water for 20 minutes.Wash curry leaves and coriander leaves.Cut coriander leaves into small pieces and keep them aside.Cut onions into small pieces.Split green chillies into 2 pieces.Cut tomatoes into 5 to 6 pieces.Cut brinjal and put in salt water till use in cooking.Soak tamarind flakes in 3 cups of water for 15 to 20 mintues.Then extract the juice from it .Keep this tamarind juice aside.

Method

1.Take a thickened bottom vessel and put on the flame.2.Add oil when vessel is heated.3.When oil is heated add mustard seeds.When they started to crackle add cumin seeds and dry chillies and fry for 20 seconds.4.Then add chana dal and fry till it become golden colour.5.Add asafoetida and curry leaves and fry for 30 seconds.6.Add finely chopped onions and green chillie pieces.Fry for 2 minutes in medium or low flame.7.Then add all vegetable pieces except brinjal pieces.8.Add turmeric,salt,jaggery and red chilli pieces and mix all well.Put the lid and cook till vegetables become tender.9.Add brinjal pieces and mix all well.cook for 2 to 4 minutes.10.Add tamarind juice and stir well and cook for 5 to 8 minutes.11.Taste the curry if salt and jaggery is enough or not.12.If you want more, add them.Consistency of pulusu shoud be like soupy.13.Finally add coriander leaves and put off the flame.14.Andhra special pumpkin pulusu is ready to taste it .enjoy this along with rice or chapathi...With rice mix this with Mudda pappu(cooked and mashed toor dal).

Keep in the mind

If you do not like sweet taste.avoid to add jaggery.Wash the pumpkin very well before cutting it.Because we using pumpkin with out peeling the upper layer .So we should clean upper layer of the pumpkin very well.You can add your wishing vegetables like capsicum,beans,lady finger,carrot,bottle gourd,cucumber also.

In Andhra Mutton biryani and Natu kodi kurma are the well known combinations and people like to prepare these two varities on Kanuma festival(next day of sankranthi).Eating this kurma with garelu(vada) also yummy...and my mouth is getting watery even I am writing these sentences and think about this combination .Every food lovers should taste this kurma.But one day you should forget your diet and weight loss or low calorie foods.Next day you can continue with your low calorie diet and work out hardly.Do not miss this recipe to taste.Use pressure pan to prepare this kurma to cook natukodi pieces very smooth.Buy the Natu kodi which one has 3/4 or 1 1/4 kg(below 1 1/2 kg chicken) weight only.That chicken is in tender age and pieces are so tasty and cook smoothly.

Ingredients

chicken(Natu kodi)

1/2 kg

onion

1

green chillies

5

oil

3 spoons

ginger garlic paste

1 spoon

turmeric

1/4 spoon

salt

to taste

red chilli powder

2 spoons

curd

4 spoons

lemon

1

cloves

5

elachi

1

cinnamon

inch piece

coriander seeds

1/2 spoon

poppy seeds

1 spoon

cashew nuts

10

coriander leaves

few

coconut milk

2 cups

Preparation

Clean the natukodi pieces. This is not normal chicken which is having pieces very smooth and flush. Natu kodi has flush with bone and not in impressive colour. Some people buy this pieces with out proper cleaning. So wash 4 to 6 times with plenty of water.completely drain the water from chicken pieces.Then marinate them.

Natukodi pieces marination :

Take a big mixing bowl and add Natu kodi pieces.Then add turmeric ,red chillie powder,salt,curd,lemon juice and ginger garlic paste to chicken pieces and mix all very well.keep for 30 minutes.Wash onions,green chillies,mint leaves and coriander leaves.Cut onions into small pieces(finely chopped).Split the green chillies into 2 pieces.Wash mint leaves.keep aside.Cut coriander leaves into small pieces and keep aside.Make ginger garlic paste.Take a mixie jar or blender and add cloves,elachi,coriander,poppy seeds in it and make fine powder.then add cashew nuts and make powder.We should grind until poppy seeds to became fine powder.Add some water and make fine paste of garam masala.

Method

1.Take a pressure pan or thickened bottom vessel.Put on the flame.Add oil when pressure pan is heated.2.After heating the oil add finely chopped onion and green chillies.3.Fry the onion pieces until they turn into light golden colour. 4. Then add mint leaves(optional) and fry for 2 minutes.5.Add marinated natu kodi pieces and stir well.keep the lid and cook for some time.6.After some time the curry became watery even not adding water to the curry.that water is coming out from the chicken pieces.this water is having some smell.so we should cook the chicken until this water is completely evaporated.7.when water in the curry completly evaporated,add grinded masala paste.Mix masala paste to apply the chicken pieces. Cook for 5 minutes.7. Add coconut milk and cook for 4 to 6 whistles.Once the pressure subsides,open the cooker and stir the kurma and taste it salt is enough or not.8.If not add some salt.If kurma is so watery put the flame medium and stir now and then till curry consistency become just soupy.9.finally add coriander leaves.put off the flame.10.This andhra special natukodi kurma.enjoy to eat with steam rice or chapati or biryani...

Keep in the mind

Use pressure cooker only to prepare any natukodi curries because Natukodi is not easy to cook to become tender.It will take lot of time to cook with open pan.If using pressure pan we can cook with in 1 hour and natukodi pieces become very smooth just like normal chicken.Adding mint leaves is optional.Without this also there is no difference in the curry taste.If you think coconut milk gives high calorie then you can add water instead of coconut milk.But adding coconut milk gives extra taste to the curry.Children also like to eat this type of preparation.

Saturday, September 10, 2016

This is one of the grand mother's chutney.In those days they used mortar and pestle for preparing chutnies.I am also using mortar and pestle to prepare this chutney coarsely.This is different from normal chutney preparation.Making paste of fried chana dal and onion pieces gives some different taste to this chutney and coriander leaves also gives light green shade and gives nice aroma.

Ingredients

brinjal

1/4 kg

onion

1

coriander leaves

1 cup

dry chillies

25 grs

oil

2 spoon

mustarad seeds

1/4 spoon

cumin seeds

1/4 spoon

garlic cloves

10

curry leaves

few

salt

to taste

chanda dal

1 spoon

urad dal

1/4 spoon

tamarind falkes

3

Preparation

Wash brinjal,coriander leaves,onion with water.

Cut brinjal into small pieces.and put in salt adding water till using in cook.

watermelon is one of the best fruit to eat in hot summer.It reduces the heat in our body and gives relief from thirst also.Watermelon is good sources of anti-oxidants that gives resistance to the body.And having high rich in potassium(K+) that is good for healthy heart.Watermelon is natural sweet fruit.There is no need to add sugar.It is optional.This is best refreshing juice in any season.

Ingredients

watermelon

1/4 piece

sugar(optional)

2 spoons

ice cubes

3

Preparation

Wash watermelon with plenty of water very carefully because many pesticides use to spray over the fruit.Remove green layer of the watermelon .Remove black seeds also.Tender white seeds are good for health.Do not remove tender white seeds.Cut the red colour portion into pieces.

Method

Take a blend or juicer and add watermelon pieces,sugar and ice cubes and make a juice.You can add ice cubes after making the juice also.There is no need to add water or milk to making of this juice.Watermelon contains more water that is enough to make the juice.

Keep in the mind

Adding sugar is optional.If you are making this juice for kids you can add sugar and little bit of milk.Diet planning persons or weight loss treatment persons should avoid sugar and milk adding.Make the juice only with watermelon pieces .If you like sweet you can add sugar free sweetner (low calorie)also.Some people like to add mint leaves also.Adding mint leaves gives good aroma and nice appearance also.